Categories: Appetizers
Ingredients
- Olive oil
- 8 oz. fresh buffalo or sheep's milk ricotta
- 4 to 5 cherry tomatoes, halved lengthwise
- Fresh oregano leaves
- Fleur del sel and black pepper
- 8 to 12 slices rustic Italian bread
Directions
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Preheat the oven to 450.
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Drizzle a bit of olive oil onto the center of an 8×11-inch sheet of foil and spread it all over with your fingers. Spoon the ricotta onto the center, spreading it into a small square. Arrange the cherry tomatoes on top, followed by the oregano. Season with the salt and pepper. Oil a second 8×11-inch sheet of foil and place over the ricotta. Fold the foil into a packet, leaving about a 1/4" border around the cheese. Place on a baking sheet and bake for 15 to 20 minutes, until piping hot throughout.
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Meanwhile, using tongs, grill the bread slices on both sides over a gas flame.
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To serve, use the tip of a knife to cut an “X” into the top of the packet and fold back the points to reveal the cheese. Place on a wooden cutting board and serve with the grilled bread.